Meet our Suppliers: D&J Hayward Growers
So yesterday Emma headed out into a very muddy field to talk to one of our suppliers who are based around 1 hour from our warehouse. The Haywards are a family run business who have been operating in Landford, near Southampton for three generations so far. They grow grade one leafy salad and vegetable crops which they supply to many wholesale markets across the country, the cruise liners going out of Southampton, the catering and retail trade, and of course to us to put in our boxes.
They aim to produce a grade one product which is harvested, packed, and dispatched within 24 hours and pride themselves on producing quality crops using traditional techniques and the minimum amount of chemical intervention, whilst meeting the ever-changing needs of their consumers. They hold Red Tractor Farm Assurance status for all of their produce.
Emma spoke to Chris about what he loves about farming, the produce they grow, the challenges they have faced with the changeable weather, and of course the effect the pandemic has had on their business.
Head over to our YouTube channel to watch our video.
The Jerusalem artichoke and crown prince squash in the boxes have come from Haywards this week and we have recently added their radicchio in the boxes too.
Jerusalem artichokes – how it appears straight from the field and then after washing.
Find out more about Jerusalem artichokes and some recipe suggestions in our latest blog post.
More about Radicchio
Interested to find out more about radicchio and want to know what you can cook with it? Radicchio has a distinctive bitter flavour, you can reduce down the bitterness by cooking or roasting it, why not order it in your next box and try out some of these recipes below – don’t forget to check out our Pinterest board too.
Pasta with Rachicchio, Bacon & Walnuts
Prep time: 5 mins
Cook time: 15 mins
Serve 3 – 4
Pasta with radicchio, bacon, and walnuts is a classic meal with a complex flavour and that Italian flair for tossing together something incredible. This 30-minute meal is a must-try.
Recipe source: https://theviewfromgreatisland.com/pasta-with-radicchio-bacon-and-walnuts-recipe/
- 3 thick slices of bacon
- 2 garlic cloves, finely minced
- 1 tsp red pepper flakes
- 1/2 tsp fresh cracked black pepper
- 1 small head radicchio, halved, cored and thinly sliced
- 225g pasta, any variety
- 64g walnuts, toasted then chopped
- 32g grated gruyere cheese
- 32g grated parmesan cheese
Cut the bacon into small slices and cook until the bacon is crisp. Add the garlic, red pepper flakes, and black pepper to the pan and saute for a minute more.
Add the radicchio to the pot, stir, and turn off the heat.
Meanwhile, cook the pasta in plenty of salted water until just al dente.
Scoop the cooked pasta right into the sauce, don’t worry if a little cooking water comes along for the ride, it will help make the sauce. Toss well and add the walnuts and cheese. At this point, you can add a little more pasta water if it seems too dry. Season with fresh cracked pepper if needed.
Serve immediately in shallow bowls, topped with more cheese, if you like.
Radicchio Salad with Olives & Parmesan
Prep time: 10 mins
Cook time: 20 mins
This delicious Radicchio Salad is dressed in a creamy lemon-vinaigrette and tossed with buttery calvestrano olives, tasty breadcrumbs, and nutty parmesan cheese. And, a special tip ensures that your radicchio won’t be bitter!
Recipe source: https://www.platingsandpairings.com/radicchio-salad-with-olives-parmesan/
- 2 thick slices crusty sourdough bread, cut into large cubes
- 3 tbsp extra virgin olive oil
- Salt and black pepper
- 2 medium heads radicchio
- 40g chopped olives
- 28g parmesan, finely grated
- 1 lemon, zested and juiced
- 1 large garlic clove, grated
- 1/2 tsp salt
- 1/2 tsp coarsely ground black pepper
- 1/2 tsp sugar
- 1/2 tsp sugar
- 3 tbsp mayonnaise
- 3 tbsp extra-virgin olive oil
Discard any browned outer leaves of the radicchio. Quarter the heads, and cut into them at a diagonal to remove the core. Cut into bite-sized pieces. Add radicchio to a salad spinner or a large bowl. Fill a bowl with ice water and set aside.
Meanwhile, make the breadcrumbs. Preheat oven to 190C.
Arrange bread cubes on a baking sheet and toss with the olive oil, season with salt and pepper. Toss until evenly coated. Bake for 20 minutes, or until the bread is brown and crisp. When cool enough to handle, roughly chop the cubes on a cutting board or process in a food processor to make coarse crumbs.
Make the dressing by adding all ingredients to a small mason jar or small container. Shake to combine, or whisk. Taste, and adjust seasonings with additional salt and pepper, or sugar.
Drain the radicchio and spin it dry or pat dry with a large dish towel. Transfer to a large bowl and toss with the dressing. Add olives, parmesan cheese and breadcrumbs and toss to combine. Season with additional salt and pepper, to taste.